Ravioli Bianco Recipe

Prepare prawn-ricotta filling

Finely chop the peeled, deveined prawns until they are a coarse paste (use a sharp knife or pulse briefly in a food processor). In a bowl combine chopped prawns, ricotta, 2 tbsp grated grana padano, lemon zest, snipped chives, 1 tsp salt and 1 tsp freshly ground black pepper. Mix until uniform but not overly wet — the mixture should hold together. Taste and adjust seasoning. If using store-bought ravioli, skip to cooking ravioli; if making fresh ravioli, portion about 1 tbsp filling into each pasta pocket and seal well.

Reduce aromatics

In a small saucepan over medium heat add the minced shallot, white wine and white wine vinegar. Bring to a simmer and reduce until about 2–3 tbsp of liquid remain (about 6–8 minutes).

Finish emulsion

Reduce heat to low. Add the heavy cream and whisk. Start adding cold cubed butter a few pieces at a time, whisking constantly to form a smooth, glossy emulsion (the beurre blanc). Keep the sauce warm on the lowest heat — do not boil or it will break. Season with sea salt and white pepper, stir in fresh lemon juice.

Add truffle aroma

Off heat, whisk in 1 tsp white truffle oil to taste. Keep the sauce warm in a bain-marie or on the lowest heat, stirring occasionally to maintain emulsion.

Cook prawns for topping

Heat 2 tbsp olive oil and 15 g butter in a nonstick skillet over medium-high heat. When foaming subsides, add the minced garlic and sauté 30 seconds until fragrant. Add the remaining 8 whole prawns (or halved if large) and sear 1–2 minutes per side until just opaque and lightly golden. Finish with 10 ml lemon juice, season with a pinch of salt and pepper. Remove from heat and keep warm.

Cook ravioli

Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add ravioli in batches so they don’t stick. Fresh ravioli will take 2–4 minutes; frozen may take 4–6 minutes — cook until al dente and they float. Using a slotted spoon or spider, transfer ravioli directly to the skillet with the beurre blanc (see next step) or into a warm serving bowl.

Combine ravioli with sauce

Gently transfer the drained ravioli to the saucepan or shallow sauté pan holding the warm truffle beurre blanc. Toss carefully for 30–45 seconds so each raviolo is lightly coated and warmed through. If sauce needs loosening, add 1–2 tbsp reserved pasta water and swirl.

Plate and garnish

Divide sauced ravioli among 4 warmed plates (3 ravioli per plate if serving 4). Top each portion with 2 prawns, scatter 10 g (approx.) crispy fried onions over each plate, sprinkle 7–8 g grated grana padano, and finish with a few drops of extra truffle oil if desired. Garnish with chopped parsley and microgreens or baby arugula. Serve immediately.

Taste one portion and finish with additional salt, white pepper or a squeeze of lemon if needed. Serve hot so beurre blanc remains glossy.